With each artichoke, about 1/4 of the way down, cut off the top of the
artichoke. Trim off the outer tougher leaves until you get to the tender
inside ones. Open up the center of the artichoke and remove the prickly
core. Cut each artichoke into 6ths.

In a large saucepot, over medium-high heat, heat the oil and saute the
artichokes, onion and celery until golden about 4-5 minutes.

Deglaze with brandy.

Add the chicken stock, potato, tarragon and cream. Continue cooking until
potatoes and artichokes are tender and soup has thickened. About 30-40
minutes.

In a food processor or blender, puree the soup in batches and strain back
into a saucepan.

Season with salt and white pepper and reheat until hot. Serve in soup
bowls and top with roasted pine nuts.